CURRIED CHICKEN SALAD
2-3 boneless chicken breasts, skin removed
2 stalks celery, strings removed
¼ c. chopped Granny Smith apples
¼ c. seedless grapes, halved
1 c. real light mayonnaise (not salad dressing)
½ c. fat-free sour cream
½ medium onion, finely minced
1 Tbs. curry powder    
1 tsp. garlic powder
Salt and pepper to taste
Simmer the chicken in water (or chicken broth if you have it— then reserve for making soup later on). Do not allow the water or broth to boil. Meanwhile, remove the strings from the celery and dice it into 1/3 inch dice. Wash and chop the grapes and apples. Peel and dice or mince the onion and garlic. Stir the curry powder, onion, and garlic into the mayonnaise and sour cream combination, mixing well. Remove the chicken from the pan using a slotted spoon. Cool to 42 degrees. Dice into bite-sized chunks. Add to the mayonnaise. Mix well. This tastes especially good if it is left to mellow for a few hours or ...